|
21
|
1.50
|
Proper date marking and disposition |
No |
No
|
Yes |
3-501.17 Ready to eat TCS (time/temperature control for safety) foods, including cooked and cooled foods, shall be date marked. These foods can be held for 7 days at 41F or below and 4 days between 41-45F. Observed artichokes (from can which as previously been heat treated) with a 30 day date mark. Staff remarked for 7 days.Observed feta (barrel aged and crumbled) marked for greater than 7 days. Move to 7 day date mark. Provide more information on these cheeses (for verification that they can be date marked for more than 7 days): Doux de Montagne, Cambozola, Goat Milk cheeses, Tomme de Bordeaux. Date for 7 days if exempt info can not be obtained. Return visit required. |
|
26
|
1
|
Toxic substances properly identified, stored, and used |
Yes |
No
|
No |
7-203.11 Sanitizing solutions shall not be stored in a container that previously stored toxic materials. Observed sanitizer stored in a Spitfire cleaner bottle. The bottle was sitting on the bakery prep table. Bottle was removed. |
|
27
|
0
|
Compliance with variance, specialized process, reduced oxygen packaging criteria or HACCP plan |
Yes |
No
|
No |
Obtain the approval letter from the State for sushi rice variance. |
|
31
|
0.50
|
Proper cooling methods used; adequate equipment for temperature control |
Yes |
No
|
No |
.3-501.15 Use approved cooling methods, such as separating food into thinner portions, using containers that facilitate heat transfer, arranged to provide maximum heat transfer. Observed breakfast items prepped for tomorrow tightly sealed with foil and stacked in walkin cooler at 54-63F. Observed tomatoes sliced today in sealed plastic containers in prep unit at 49F. Observed boneless buffalo wings packed this morning that were at 47F in display case. Tomatoes were vented and other items were blast chilled. All items were within 4 hours of cooling. |
|
47
|
0
|
Non-food-contact surfaces clean |
No |
No
|
No |
4-601.11 Non food contact surfaces shall be kept clean. Observed container of utensils (including mixer and chopper) with debris at the bottom. Staff pulled to clean. Observed handles of one refrigerated visibly soiled. Clean and sanitize. |
|
52
|
0
|
Garbage and refuse properly disposed; facilities maintained |
No |
No
|
No |
6-301.20 Provide trash receptacle at hand wash stations. Trash can was missing at bakery area hand sink. |